The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,232)

Discussions Replies Latest Activity

Cocoatown ECGC-12SLTA Issues

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run…

Started by Evan Langendorf in Tech Help

8 Nov 17
Reply by Evan Langendorf

What the Chocolate Industry Needs is A $100 Bar of Chocolate

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last spe…

Started by Clay Gordon in Opinion

85 Nov 17
Reply by Annmarie Kostyk

praline finish

attached are 2 photos Im getting some real nice sheen on the praline, but theres also swirl what causes the swirl? any help appreciated ch…

Started by Alan Caldwell in Tips, Tricks, and Techniques

0 Nov 16


I would like to learn if there is a standard recipe for panning. If any of you chocolatier would give me any instruction how panning works?

Started by Meira Neggaz in Tips, Tricks, and Techniques

10 Nov 14
Reply by Domantas Uzpalis

Direct Couverture Sourcing

Hi , I am looking to source couverture directly from manufacturers as I am intending to start my chocolate business in India.It would be ve…

Started by Arti Jain in Opinion

0 Nov 13

Microwave Temper Problem

I couldnt find a piece to my temper machine so I had to use the microwave.  I put a cup of chocolate pieces in a microwave safe bowl then h…

Started by Bryan in Tech Help

9 Nov 12
Reply by Bryan

looking for praline(s) help

Ive been working on making a line of pralines   scenario; microwave tempered Callebaut C811(54%)+ 5% cocoa butter mold at 26C (from a very…

Started by Alan Caldwell in Tech Help

1 Nov 10
Reply by Alan Caldwell

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT…

Started by Melanie in Tasting Notes

1 Nov 9
Reply by Isaac Ekblad

Dedy-Brand Mini Moulding Machine

Hi everyone! Several months ago, I bought a chocolate tempering machine from a certain company (not Dedy) and it was one of the most frust…

Started by Nathan Franklin in Opinion

1 Nov 9
Reply by Tom

praline paste storage

Hi, I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer?  Thanks,…

Started by Andrea Bauer in Tips, Tricks, and Techniques

6 Nov 8
Reply by Goran Vjestica


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